Baked Apple Pork Chops

Baked apple pork chops on a white plate

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Yield: 4 pork chops
Nutrition Facts (per serving)
446 Calories
25g Fat
22g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 446
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 52%
Cholesterol 118mg 39%
Sodium 430mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Total Sugars 17g
Protein 37g
Vitamin C 6mg 31%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 655mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork chops are an ideal dinner idea when you need something quick and easy, and when paired with apples, butter, and brown sugar, it becomes a meal the whole family will love. Pork and apples are a classic combination, and tart ones, such as Granny Smith or Macintosh, are best in this recipe. Granny Smith apples are especially nice because they have a firm and crisp texture and they don't turn brown as quickly as other varieties.

People worry about pork drying out in the oven and it's true that it's easy for that to happen. But this recipe requires covering the pork with foil, and baking it at a moderate temperature, both of which help prevent it from getting dried out. Adding apples also helps, because in addition to their tart and sweet flavor, they add moisture as well.

This recipe is delicious as is, but you can add more ingredients if you'd like. You could sauté some onions and garlic in butter and add to the pork chops, or toss in some cubed potatoes. Add some fresh or dried herbs, such as marjoram, rosemary, or thyme. Pork chops and apples are great with a green salad, mashed potatoes, or steamed green beans.

Ingredients

  • 4 boneless pork chops, 3/4-inch thick

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 apples

  • 2 tablespoons unsalted butter

  • 3 tablespoons brown sugar

Steps to Make It

  1. Gather the ingredients.

    Baked Apple Pork Chops ingredients

    The Spruce / Diana Chistruga

  2. Heat the oven to 350 F. Place the pork chops in a baking dish and sprinkle with salt and pepper.

    Pork chops in a baking dish sprinkled with salt and pepper

    The Spruce / Diana Chistruga

  3. Cover the dish and bake the chops for 30 minutes.

    Cover the dish with foil and bake the chops

    The Spruce / Diana Chistruga

  4. Toward the end of the cooking time, peel and chop the apples.

    Peeled and chopped apples on a cutting board with a knife

    The Spruce / Diana Chistruga

  5. Remove the pork chops from the oven, uncover the dish, and place some of the chopped apples on top of each chop.

    Pork chops in the baking dish with some of the chopped apples on top

    The Spruce / Diana Chistruga

  6. Dot with the butter and sprinkle with the brown sugar.

    Pork and apples dotted with butter and sprinkled with brown sugar

    The Spruce / Diana Chistruga

  7. Return the pan to the oven and bake, uncovered, for another 10 to 15 minutes, or until the pork chops are glazed and cooked to a temperature that reaches at least 145 F on an instant-read thermometer.

    Baked apple pork chops in a baking dish

    The Spruce / Diana Chistruga

Variation

Feel free to use bone-in pork chops instead of boneless if that's what you have on hand. Some people prefer cuts with the bone in because they tend to be juicier. Just keep in mind they will take a few minutes longer to cook.

How to Store and Freeze Pork Chops

Leftover pork chops should keep in the refrigerator for 3 or 4 days. To prevent them from drying out when you're ready to eat them again, it's best to reheat them in a low oven (300 F), covered with foil. You may add fresh apples to perk the dish up, along with a bit of brown sugar or fresh herbs if need be.


If you would like to freeze pork chops, make sure they're in a zip-close plastic freezer bag with as much air squeezed out as possible. Then, thaw in the refrigerator, and reheat gently in a warm skillet with a little bit of butter, or cover them with foil and reheat in the oven.